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Featured Replies

5 minutes ago, elfenix said:

apparently the grocery store i'm going to in the east end of houston isn't mexican enough

La Michoacana ftw.

  • Replies 1.9k
  • Views 155.5k
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Top Posters In This Topic

Most Popular Posts

  • Not bad for my first time. 2nd place out of 69 entries at the Texana Chili Spill. 

  • jimmyjazz
    jimmyjazz

    Probably my best ever:  an attempt to get close to the original San Antonio Chili Queens recipe.  I used less onion and more chile peppers & cumin, but the result was stellar.  I'd say the heat wa

  • elfenix
    elfenix

    3.5 lbs chili grind, 3 or 4 lbs cubed smoked brisket, a bunch of peppers made into paste, powders bloomed in beef fat, bunch of onions + ones floating around the fridge, some serranos and jalapenos fl

Posted Images

What was in the fridge chili:

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Standard chili pepper slurry with guajillo, ancho, arbol,and puya. Onion, garlic, cumin and Mexican oregano. Half a can of tomato paste, a couple spoonfuls of salsa, a chicken thigh, a couple ounces of homemade smoked sausage, 1/2 pound of capicola that was too thickly sliced at the deli, 1.5# of 80/20 ground beef, chicken stock, masa, and a couple splashes of fish sauce. Damn tasty.

52 minutes ago, NorthLoop said:

That recipe went downhill fast. 

I found 2 drying out spare ribs from last week when i was putting the chili in the fridge... no idea how I missed those. They could have added some more smokiness.

  • 2 weeks later...

Crossover with CR, but no CR. Just funny. IMG_4509.thumb.jpeg.3ae0e75dae8fb347ba03420de073af82.jpeg

Wow that dude is pretty serious about his bean soup.  

  • 3 months later...

Seeing some bad news circling about concerning Zoob at the Chili Parlor. No idea of cause or context but sounds like he’s no longer with us. Going to cook up a bowl of xxx. Extra thick.

7 hours ago, Celery Man said:

Seeing some bad news circling about concerning Zoob at the Chili Parlor. No idea of cause or context but sounds like he’s no longer with us. Going to cook up a bowl of xxx. Extra thick.

I used to frequent the Texas Chili Parlor while in town on business. Interesting folks working and hanging out there. Not sure I met Zoob, but I found interactions with folks there to be “creative”, I guess. 

Anyway, that all came to an end when my hotel, the DoubleTree on 15th, allowed a drug dealer to enter their valet area and steal my car at 4am one night. Strong work, guys. 

The last two post really covers a lot. It shows the range of this board.

Zoob was the owner, normally perched near the door. Big dude, big Texas fan. I’ve been away for a while, I don’t know what’s been going on with him, but it looks like he’s gone. Rest in peace buddy.

 

 

  • 4 months later...
  • Popular Post

Decently crisp game day called for chili. Chili blend is puya, ancho, arbol. Meat is cubed chuck and pork 2-1 ratio. No tomatoes. And a quesadilla toasted in cast iron with a bit of tallow.

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5# venison chili grind, 1# venison breakfast sausage. Like the way this turned out. 

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  • 2 weeks later...

Very happy. Had a couple spoonfuls tonight. Will have a full bowl tomorrow 

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2 minutes ago, hobbes2702 said:

Round one happening today. 3lbs, all beef. 

What are "text messages hobbes2702 gets from his wife when she's on an out-of-town work trip?"

Pretty damn tasty. Recipe was all powders. Need to learn how to use actual peppers.

 

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19 hours ago, Mittens said:

Soon…

Very red.  Chile ratios?  I don't love a ton of anchos but all guajillo gets very red.

1 hour ago, Mittens said:

Pretty damn tasty. Recipe was all powders. Need to learn how to use actual peppers.

 

IMG_1075.thumb.jpeg.b7af62f4315e3cef19c76bf0d213d0fa.jpeg

 

all powder chili can come out great 

4 hours ago, Mittens said:

Pretty damn tasty. Recipe was all powders. Need to learn how to use actual peppers.

 

I use all powders and my chili is the fucking bomb.
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Go and do likewise. It’s in the Bible.*
 

 

 

 

*Luke 10:37

Edited by Bozo_Casanova

2 minutes ago, Bozo_Casanova said:

I use all powders and my chili is the fucking bomb.
image.thumb.png.6879c239126c70a2e294b04cd48bce22.png

Go and do likewise. It’s in the Bible.*
 

 

 

 

*Luke 10:37

Powders are fucking great.
The peppers thing is literally just a Sunday funday activity. 

My only problem with powders, besides the fact that they can dry out and lose flavor, is that they can retain some grit in the final product.  There are ways to mitigate that, though.

Pureeing the rehydrated peppers also gives some built in thickener that I sometimes struggle to get without masa harina in powder based chili. I still add a bit because I like the flavor it adds, though. 

8 hours ago, hobbes2702 said:

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Chilis on for hydration. 5 guajillos, 5 ancho, 4 New Mexico 

How you feel after action on this chili bill? Making a 3# batch tomorrow for a get together and might run with this. 

4 minutes ago, Anastasis said:

How you feel after action on this chili bill? Making a 3# batch tomorrow for a get together and might run with this. 

Haven’t eaten it yet but tastings seemed good. I juiced it up a little bit with some extra garlic powder, extra onion powder, and some extra chili powder. First tastes were a little mild I’d say but now seems really clean and delicious.

Ill update with the final product shortly 

2 minutes ago, hobbes2702 said:

Haven’t eaten it yet but tastings seemed good. I juiced it up a little bit with some extra garlic powder, extra onion powder, and some extra chili powder. First tastes were a little mild I’d say but now seems really clean and delicious.

Ill update with the final product shortly 

I checked pantry and I don’t have any guajillo but have some pasilla. Should be milder with heat I think which would be ok in this setting. 

21 minutes ago, Anastasis said:

I checked pantry and I don’t have any guajillo but have some pasilla. Should be milder with heat I think which would be ok in this setting. 

Chili mix was fantastic. I didn’t find it spicy at all but the wife did. 
I think this is the best batch we’ve made

Edited by hobbes2702

41 minutes ago, Anastasis said:

I checked pantry and I don’t have any guajillo but have some pasilla. Should be milder with heat I think which would be ok in this setting. 

Careful with pasilla, it can taste bitter to some people.

16 hours ago, 956 Worldwide said:

Pureeing the rehydrated peppers also gives some built in thickener that I sometimes struggle to get without masa harina in powder based chili. I still add a bit because I like the flavor it adds, though. 

I actually don't like the flavor of masa in chili, which is another reason I prefer to use whole rehydrated chiles for both depth of flavor, and natural thickening agency.

 

2 hours ago, utee94 said:

I actually don't like the flavor of masa in chili, which is another reason I prefer to use whole rehydrated chiles for both depth of flavor, and natural thickening agency.

 

Same on all accounts. 

18 hours ago, hobbes2702 said:

Chili mix was fantastic. I didn’t find it spicy at all but the wife did. 
I think this is the best batch we’ve made

I like the way this one turned out. Great flavor, subbed the pasilla for the guajillo, but absolutely zero heat. Maybe just a little late tingle on the tongue, but I got to squint for it. Which is fine for this crowd, will have some different heat chili sauces to kick things up if requested.

Edited by Anastasis

I made a batch of red for the MSU game and had family over.  My sister was visiting from the midwest, so I kept it mild.  I have Valentina's, Cholula, Tobasco, Frank's etc.  Roll your own.

My brother-in-law's first comment?  "Hey, this is the first chili you've made that didn't blow my head off".  Jeez, dude.  You're welcome?  It's CHILI, it's supposed to be hot.

3 hours ago, utee94 said:

I actually don't like the flavor of masa in chili, which is another reason I prefer to use whole rehydrated chiles for both depth of flavor, and natural thickening agency.

 

I like both styles, but I confess to being raised on my mother's cooking.  And she grew up fucking poor, so masa-thickened chili was very much a thing.  And I kinda dig it.  But I also like it thickened with a great puree.  There's room for all of it.

As for me, most of the time, I make it with powders, and maybe spice it up with some puree (adds some richness and depth).  But it's chili, it's not a fancy rich-man's food.  You don't have to overwork it.

10 minutes ago, jimmyjazz said:

I made a batch of red for the MSU game and had family over.  My sister was visiting from the midwest, so I kept it mild.  I have Valentina's, Cholula, Tobasco, Frank's etc.  Roll your own.

My brother-in-law's first comment?  "Hey, this is the first chili you've made that didn't blow my head off".  Jeez, dude.  You're welcome?  It's CHILI, it's supposed to be hot.

They probably wouldn't appreciate the hazardous material that I concoct. 

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